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Posted March 12, 2012
I first discovered this book in hard copy at a thrift store. It's an oldie but a goodie! The recipes are so wide-ranging and as authentic as I can find. Don't let te humbl cover fool you -- what's inside is a reasure-trove of fabulous Chinese selections. This book is so good, it received special attention of food guru/expert, the late James Beard. How can you go wrong with an endorsement like that?! I love the Kung Pao Chicken recipe, especially. Lest I forget, since this was written 40 years ago, one CAN adapt things, making dishes a bit healthier, or just changing things to suit one's more contemporary tastes and needs.
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